Description
These Heavenly Chocolate Banana Split Cupcakes combine the classic flavors of a banana split dessert into a moist and fluffy cupcake topped with rich chocolate ganache, fresh strawberries, and chocolate shavings. Perfect as an easy, delightful treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup mashed bananas
- 1/2 cup strawberries, chopped
Chocolate Ganache and Garnish
- 1/2 cup chocolate chips (divided: 1/2 cup for ganache)
- 1/4 cup heavy cream
- 1/4 cup chocolate syrup
- Fresh strawberries, sliced (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Make Batter Base: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, which should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the butter mixture in three separate additions, alternating with the sour cream (starting and ending with the dry ingredients). Mix gently after each addition until the batter is just combined, taking care not to overmix.
- Add Fruits: Gently fold in the mashed bananas and chopped strawberries into the batter to distribute them evenly throughout the mixture.
- Fill Cupcake Liners and Bake: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin for about 10 minutes before transferring to a wire rack to cool fully. This prevents the chocolate ganache from melting during application.
- Make Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not boil. Remove from heat and immediately add the chocolate chips. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy.
- Frost and Garnish Cupcakes: Once the cupcakes are completely cool, spread a generous layer of the chocolate ganache over the top of each cupcake. Drizzle with chocolate syrup for an extra chocolatey touch, then garnish with fresh sliced strawberries and chocolate shavings to mimic the classic banana split aesthetic.
Notes
- Make sure the butter is at room temperature for easier mixing and a fluffier batter.
- Overmixing the batter after adding the flour can result in dense cupcakes, so mix until just combined.
- For a dairy-free version, substitute butter, sour cream, and heavy cream with vegan alternatives.
- Use ripe bananas for the best natural sweetness and flavor.
- Allow cupcakes to cool fully before applying ganache to prevent melting.
- Chocolate ganache can be stored in the refrigerator and gently warmed before use.
